Traditional Vanilla Custard Slice

A classic vanilla custard slice is the kind of dessert that stops you mid-bite. Flaky puff pastry, rich vanilla custard, and creamy icing—it’s pure nostalgic indulgence.

Layered to perfection, this vanilla custard slice brings a bakery-style treat right into your kitchen. It’s simple, elegant, and always a crowd-pleaser.

Flaky Meets Creamy: Key Ingredients in This Vanilla Custard Slice

• Frozen butter puff pastry – The crisp, golden foundation of the slice, providing essential texture and contrast to the creamy filling.
• Custard powder – The heart of the dessert; this quick-thickening staple builds the luscious, silky custard base.
• Thickened cream – Adds luxurious richness and body to the custard, helping it hold its shape between the pastry layers.
• Milk – Loosens the custard mixture just enough to keep it smooth without sacrificing structure.
• Caster sugar – Delivers balanced sweetness that enhances the vanilla without overpowering.
• Vanilla bean paste – Fragrant, deep, and slightly floral, it turns ordinary custard into something extraordinary.
• Icing sugar – Whipped into a soft, glossy topping that sets perfectly atop the slice.
• Butter – Brings a subtle creaminess to the icing, helping it spread effortlessly.

How to Make It: Vanilla Custard Slice in a Snap

Start by baking the puff pastry until golden and crisp, then let it cool. While that’s happening, whip up the custard—combining sugar, custard powder, cream, milk, and vanilla, then gently heating it until thick.

Once the custard has set in the fridge, mix up a smooth vanilla icing. To assemble, layer one pastry sheet, spread over the custard, top with the second pastry, and finish with icing. Chill overnight for best results, then slice and serve straight from the fridge.

Slice Secrets: Tips for the Perfect Vanilla Custard Slice

Patience is everything here—especially when it comes to thickening the custard. Don’t rush it with high heat or it’ll split or scorch. Keep stirring gently over low heat until it becomes very thick.

Using vanilla bean paste makes a world of difference in flavor. If you can, skip the synthetic vanilla and go for the real stuff.

For assembly, lining a square tin helps the layers stay tidy. And when cutting, use kitchen scissors or a serrated knife for a clean cut through the top pastry before slicing all the way through.

Keeping It Fresh: Storing Your Custard Slice

Vanilla custard slice is best enjoyed the day after making it—once it’s had time to fully set. Store slices in an airtight container in the fridge for up to three days.

Keep the icing from softening by serving it cold, straight from the fridge. If you’re slicing for guests, use a sharp knife and a steady hand to keep the layers neat and bakery-worthy.

Craving a twist? Swap the vanilla icing for passionfruit by stirring pulp into the icing sugar instead of milk—just enough to hit that perfect tart-sweet balance.

Vanilla Custard Slice

An indulgent yet straightforward dessert, this vanilla custard slice combines velvety custard with crisp layers of puff pastry, crowned with a smooth vanilla glaze. Perfectly suited for afternoon tea or a sweet conclusion to any meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 1 cup milk
• 2 teaspoons vanilla bean paste or vanilla extract
• 1 ½ cups caster sugar 315g
• 2 sheets frozen butter puff pastry thawed
• 1 cup custard powder 135g
• 4 cups thickened cream

For the icing:

• 2 teaspoons softened butter at room temperature
• Milk or water as needed
• 1 –2 teaspoons vanilla bean paste or vanilla extract
• 2 cups icing sugar

Instructions

 

• Preheat the oven to 190°C (374°F) and arrange the puff pastry sheets on a baking tray lined with parchment. Prick each sheet thoroughly with a fork to prevent excessive rising. Bake for 10–15 minutes until they become puffed, golden, and flaky. Allow to cool completely on a wire rack.
• While the pastry bakes, whisk the custard powder and caster sugar together in a large saucepan. Gradually incorporate the milk, cream, and vanilla, whisking until smooth. Place the saucepan over very low heat and stir constantly until the custard thickens substantially, which can take 10–15 minutes.
• Once thickened, pour the hot custard into a bowl. Cover directly with plastic wrap to avoid forming a skin and refrigerate for 1–2 hours until mostly firm.
• To prepare the icing, combine icing sugar, softened butter, and vanilla in a mixing bowl. Add milk or water slowly—1 tablespoon at a time—until a thick, spreadable consistency is achieved.
• To assemble, place one pastry sheet in a 25 x 25 cm square tin or on a flat serving board. Evenly spread the chilled custard over the base. Position the second sheet of pastry on top and gently press. Smooth the icing over the top using a flat knife or spatula.
• Cover and refrigerate for at least 4–6 hours, preferably overnight, to set completely. When ready to serve, use scissors or a serrated knife to carefully cut through the top pastry layer, followed by a sharp knife for the remainder.

Notes

Use butter puff pastry for optimal flavor and texture. Custard powder should be measured precisely for a set filling. Whisk continuously over low heat to avoid burning. Assemble in a lined tin to help maintain structure while setting. Store slices in the fridge in an airtight container for up to 3 days. Slice cold for clean portions.